Learn • Bert’s Recipes
Bert’s Everyday Iced Coffee
This is the “I drink this all summer” iced coffee: brewed a little stronger, chilled over ice, and ready for whatever you’re doing next. No fancy cold brew tower required, just good coffee and a little intention.
Ingredients
Two paths to the same idea: a single glass for right now, or a small pitcher you can park in the fridge and pour over ice all day.
Single Glass (Strong Over Ice)
- 1/2 cup (120 ml) very strong hot coffee
Think: double-strength drip, AeroPress, or concentrated pour-over - 3/4 to 1 cup (180–240 ml) ice
- 2–4 Tbsp cold water or milk to top off (optional)
- Optional: simple syrup or sugar (dissolve in the hot coffee)
Fridge Pitcher (About 3–4 Glasses)
- 1/2 cup (40 g) ground coffee, medium grind
- 2 cups (480 ml) hot water for brewing
- 1–1 1/2 cups (240–360 ml) cold water to dilute after brewing
- Ice for serving
- Optional: simple syrup in a separate jar so each person can sweeten their glass
Coffee choice: A medium or medium-dark roast with chocolate, caramel,
or nutty notes makes for a smooth everyday iced coffee. Single origins with chocolate
or brown sugar notes are great here too.
Equipment
- Brewer: drip machine, French press, or pour-over setup
- Heatproof carafe or pitcher
- Ice tray and fridge space
Step-by-Step — Single Glass Method
- Fill your glass with ice. Start with a tall glass packed about 3/4 full of ice. This is part of the “brew ratio” for this drink, not just decoration.
- Brew strong coffee. Use about twice your normal coffee dose for the same water volume, or slightly less water than usual. You want a hot, strong base that will cool and dilute over the ice.
- Sweeten while it’s hot (if you like). If you’re adding sugar or simple syrup, stir it into the hot coffee until dissolved.
- Pour over ice. Slowly pour the hot coffee directly over the ice in the glass. Let it sit for 20–30 seconds so the ice can do its job and the drink cools down.
- Top off and taste. Add a splash of cold water or milk if it’s a bit too strong. Taste and adjust sweetness.
- Enjoy immediately. This method is all about that fresh, just-brewed flavor with an iced twist.
Quick fix: If your iced coffee tastes weak, you probably need either
more coffee in the brew or less ice. If it’s too intense, add a small splash of cold
water or milk instead of more ice.
Step-by-Step — Small Fridge Pitcher
- Brew a strong batch. Use your brewer of choice to make about 2 cups (480 ml) of coffee with the 1/2 cup (40 g) of grounds. Aim for a slightly stronger cup than you’d drink hot.
- Transfer and dilute. Pour the hot coffee into a heatproof pitcher. Add 1 to 1 1/2 cups (240–360 ml) of cold water to bring it to your preferred strength.
- Cool, then chill. Let the pitcher sit at room temperature for 10–15 minutes, then move it to the fridge until it’s fully cold.
- Serve over fresh ice. Fill a glass with ice, pour the chilled coffee over it, and add milk or syrup to taste.
- Store smart. Keep the pitcher in the fridge and aim to drink within 2–3 days for best flavor.
Easy Tweaks & Variations
- Vanilla iced coffee: Add a splash of vanilla syrup or a tiny drop of vanilla extract.
- Mocha iced coffee: Stir a spoonful of chocolate syrup into the hot coffee before icing.
- Half-and-half mood: Mix this iced coffee 50/50 with House Iced Tea for a fun “coffee tea” mashup.
- Sweet cream version: Top the glass with a little sweetened half-and-half instead of milk.
- Prep for markets: This ratio can be adapted into a cold coffee you bottle or can for local events, with tighter notes on storage and shelf life.
Keep Your Glass Full with Coo Coo’s Coffee
- Back to the Recipes Hub
- Bert’s Coffee Brew Guide — Dial in Strength
- Shop Coffee Beans & Brews for Iced Coffee
- Small Batch Lemonade Base — for summertime combos
- About Small Batch of Friends
When we launch a dedicated “Bert’s Everyday Iced Coffee” product or cold coffee line, this is the base drinking experience it will be built around.